I must have written about the place in Houston where I went
with my father for steak & kidney pie

Yes, I believe you had.... a very sad tale... Reminds me of our ordering ginger scallion something as a lunch special at Canton House, and it
coming without any noticeable ginger (slivers or slices)... When we
asked about that, turned out that now it was only a sauce that contained
a little powdered ginger, as too many had complained of or just left

I myself have in fact substituted a small dose of powdered
ginger or bottled ginger juice, not quite as bad, where a
substantial amount of the real stuff would have been
much better, this for guests who preferred less spiced food.
Another possibility is Canton liqueur, but that's a little
expensive for the purpose (for any purpose, actually).

behind the real ginger.... Haven't ordered that there again....

Leaving the ginger is acceptable, as is pushing those nice
dried red hot peppers aside. You could make a request of the
kitchen for lots of real ginger, now that you know that the
normal recipe is changed.

Fortunately, we can get a very much better version of it at Coco Garden,
with large and profuse slices of ginger as a vegetable... :)

Well, then. Those cooks apparently don't compromise.

leftovers I took home had what was left of the crust rather mixed in
with the rest of the stew... :)

So became a kind of steak & kidney pudding.

And still quite tasty... :)

I'm sure it was.

clever and time-saving idea. Problem turned out that if the
filling is thick enough to roll in a dough, when it's cooked it
will be overdone, which the Anchorage one was. I thought I might
be able to finesse this, but no. Note for the future - freeze it
and then roll it in raw dough and see if it bakes okay.

Sounds like an interesting experiment... :)

Mebbe.

Worth a try sometime... given a workable kitchen and enough time... ;)

Given the appropriate planning.

... When someone told me to "delete cookies", I ate another OREO!

Nah, you should have eaten the whole box.

In my younger days, I might have come close.... especially with a good
supply of milk for dunking them in... (G)

I've been known - not often - to binge eat. A half pound
slab of halvah, a whole roast chicken, a full-size bag of
chips or pistachios (the only nut). It could be worse -
I could binge drink; now that would be problematic.

1621 First Thanksgiving Cheesecake
categories: dessert, holiday, commercial, airline
Yield: 1

1 c graham cracker crumbs
1/4 c butter, melted
2 Tb sugar
4 pk (8 oz ea) cream cheese, softened
1 c sugar
1 ts vanilla

Heat oven to 325F.

Combine graham crumbs, butter and 2 Tb sugar; press
onto bottom of 10" cast-iron skillet sprayed with
cooking spray.
3
Beat cream cheese with vanilla and 1 c sugar in
large bowl with mixer until blended. Add eggs one at
a time, mixing on low after each just until blended.

Pour over crust. Pan will be very full. Place pan on
baking sheet, then place in oven. Bake 50 to 55 min
or until center of cheesecake is almost set. Cool
completely. Refrigerate 4 hr.

Kraft Foods via Hemispheres magazine 10/2019
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On 11-05-19 11:48, Michael Loo <=-
spoke to Nancy Backus about 188 picnic day, not n <=-

I've been known - not often - to binge eat. A half pound
slab of halvah, a whole roast chicken, a full-size bag of
chips or pistachios (the only nut). It could be worse -
I could binge drink; now that would be problematic.

Would there have been any corelationship between that and visiting the
house in Montgomery county for a couple of days?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: THREE-PEPPER MEATLOAF - COUNTRY COOKING
Categories: .ccsm, Main dish, Vegetables
Yield: 8 Servings

1/2 c Quick rolled oats
1/3 c Milk
2 lg Eggs
1 sm Onion, finely chopped
2 T Worchestershire sauce
1 t Salt
1/2 t Dried thyme leaves
1/4 t Ground black pepper
2 lb Lean ground beef
1/4 c Ketchup
2 ea Sweet red, green, and
-yellow peppers, seeded and
-cut into 1-inch squares
Red-Pepper Sauce (recipe
-follows)
Fresh basil sprigs (opt.)

1. In large bowl, combine oats, milk, eggs, onion, Worcestershire
sauce, salt, thyme, and black pepper; let stand 5 minutes. Add ground
beef and ketchup; mix well.

2. In bottom of aluminum-foil-lined 9 by 5-inch loaf pan, arrange
pepper squares in tricolor checkerboard pattem. Extend 1 row up each
long side of pan. Set aside. Chop remaining peppers and add to beef
mixture. Pack mixture firmly into pan lined with peppers. Refrigerate
loaf at least 1 flour.

3. Heat oven to 350'F. Unmold loaf into shallow baking dish. Discard
foil. Tear off a 30-inch sheet of aluminum foil and fold lengthwise
several times to make 2 1/2-inch-wide piece. Grease lightly and wrap
lightly around loaf. Crimp ends together to secure. Bake loaf 45
minutes. Remove foil; transfer Meat Loaf to platter and serve with
Red- Pepper Sauce (recipe follows). If desired, garnish platter with
fresh basil sprigs.

Red-Pepper Sauce: In food processor with chopping blade, combine 4
roasted, peeled, and seeded sweet red peppers, cut into pieces, 1
tablespoon lemon juice, 1 t sugar, and 1/4 t salt. Process until
completely pureed. Serve with Three-Pepper Meat Loaf.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:09:41, 06 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Nancy Backus on 11-05-19 11:48 <=-

Reminds me of our ordering
ginger scallion something as a lunch special at Canton House, and it
coming without any noticeable ginger (slivers or slices)... When we
asked about that, turned out that now it was only a sauce that contained
a little powdered ginger, as too many had complained of or just

I myself have in fact substituted a small dose of powdered
ginger or bottled ginger juice, not quite as bad, where a
substantial amount of the real stuff would have been
much better, this for guests who preferred less spiced food.

I could see it as a substitute, though a poor one... but just not having
as much of the real thing would keep it less spicy...

Another possibility is Canton liqueur, but that's a little
expensive for the purpose (for any purpose, actually).

Is that a ginger liqueur...? I don't think I'd heard of it before...

left behind the real ginger.... Haven't ordered that there again....

Leaving the ginger is acceptable, as is pushing those nice
dried red hot peppers aside. You could make a request of the
kitchen for lots of real ginger, now that you know that the
normal recipe is changed.

We considered that... we generally go there for dimsum instead, so
haven't actually followed through...

Fortunately, we can get a very much better version of it at Coco Garden, with large and profuse slices of ginger as a vegetable... :)

Well, then. Those cooks apparently don't compromise.

Or at least think of ginger as a veggie instead of a spice.. :) When
Cathy gets the ginger scallion fish, she hands over most of the ginger
to me... makes us all happy... ;)

clever and time-saving idea. Problem turned out that if the
filling is thick enough to roll in a dough, when it's cooked it
will be overdone, which the Anchorage one was. I thought I might
be able to finesse this, but no. Note for the future - freeze it
and then roll it in raw dough and see if it bakes okay.

Sounds like an interesting experiment... :)

Mebbe.

Worth a try sometime... given a workable kitchen and enough time... ;)

Given the appropriate planning.

That too... :)

... When someone told me to "delete cookies", I ate another OREO!

Nah, you should have eaten the whole box.

In my younger days, I might have come close.... especially with a good supply of milk for dunking them in... (G)

I've been known - not often - to binge eat. A half pound
slab of halvah, a whole roast chicken, a full-size bag of
chips or pistachios (the only nut). It could be worse -
I could binge drink; now that would be problematic.

If only once in a great while, shouldn't be that much of a problem.... :)

ttyl neb

... Two people can't stir what's in a saucepan at the same time.

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